Grilled Ratatouille Salad with Feta Cheese

Brush thick slices of country bread with olive oil to grill alongside the vegetables. To begin, dice some cucumber into chilled vichyssoise (either from a can or from restaurant takeout); offer watermelon and bakery brownies for dessert.

Preparation

Prepare barbecue (medium-high heat). Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion.

Divide vegetables between 2 plates; drizzle with vinegar. Sprinkle cheese and basil over and serve.

Recent Review

I liked this salad, but the amount of balsamic vinegar was overpowering. When I grilled the veggies with the garlic oil they looked and tasted amazing, but then I added 2 Tbsp of balsamic and suddenly a lot of that amazing grilled flavor disappeared. I think next time I would just use 2-3 tsps of balsamic; I also agree with the person that said goat cheese might work better. the feta was a bit strong for this recipe, especially when mixed with the balsamic. Will make again but substitute goat cheese and use way less balsamic. (liked the basil).
I think the amounts might depend on whether you are using this as a salad to eat on it's own, or as a spread on bread; I think that with the amount of vinegar suggested, it would've been great if it was spread on bread, but as a "salad" it was just too overpowering.